Aunt Martha brings this 3 ingredient wonder to every family gathering and the bowl is always scraped clean. I finally got her secret and it takes barely any effort to throw together.

This 3-ingredient lime sherbet punch is the exact kind of thing an aunt brings to every family gathering and somehow the bowl is always scraped clean. My version is inspired by my own Aunt Martha, who finally admitted her “secret recipe” was just lime sherbet, ginger ale, and pineapple juice dumped into a big glass punch bowl right before everyone walked in the door. It’s frothy, pastel green, and a little bit nostalgic—perfect for holidays, baby showers, graduations, or any time you want something fun and festive that takes almost zero effort.

Serve this lime sherbet punch in a large clear glass punch bowl set in the center of your kitchen counter so everyone can admire the creamy green swirls and fizzy bubbles. Ladle it into small cups or mason jars and pair it with simple party snacks like cheese and crackers, veggie trays, chips and dip, or a sheet pan of pizza squares. It’s also great alongside potluck classics like ham sandwiches, crockpot meatballs, or a big bowl of pasta salad. For a pretty touch, float a few extra scoops of sherbet on top right before guests arrive so it looks extra frothy in photos.

Servings: 12

1/2 gallon lime sherbet, slightly softened

Chill the ginger ale and pineapple juice in the refrigerator for several hours so they are very cold when you’re ready to make the punch.

About 10–15 minutes before guests arrive, place a large glass punch bowl on your counter. Scoop the lime sherbet into the bowl in generous, round scoops so they sit on top and around the sides. It’s fine if they’re not perfect—this is a casual, family-style punch.

Pour the cold pineapple juice over the scoops of sherbet. The sherbet will start to soften and melt into the juice, creating a creamy, cloudy base.

Slowly pour in the ginger ale around the sides of the bowl to keep as much fizz as possible. The mixture will foam up and turn a pale, frothy green with creamy sherbet islands floating on top.

Let the punch sit for 5–10 minutes so the sherbet can melt just a bit more, then gently stir once or twice to lightly combine while still leaving visible scoops on top.

Set out a ladle and small cups. Give the punch a quick, gentle stir every so often during the party to mix in the melting sherbet and keep that bubbly, creamy texture.